Potatoes and butter. A LOT of butter. That’s it.

I just spent 20 minutes trying to figure out how to say “this dish is beautiful” in French and I still don’t know the translation. LOL. Nevertheless, this French side dish is simple perfection and a complete stunner. How could you go wrong with layers of paper thin potatoes brushed with tons of butter, placed in the oven to get crazy crispy on the top, and soft and melt-in-your-mouth in the middle?

Pair with steaks, roast chicken, for the upcoming turkey season, or just grab a fork (I won’t tell anyone).

 

 

 

Makes: 4 generous slices for 4 people

Prep time: 25 minutes

Cook time: 55 minutes

Total time: 1 hour and 20 minutes

The Ingredients

5-6 russet potatoes, peeled (sub Yukon gold potatoes if needed but russets are the best!!)

8 tablespoons (1 stick) salted butter, plus more to grease skillet

Optional: 1 large garlic clove, minced

 

 

 

The Steps

For this recipe, you need a 400-degree or higher oven-safe skillet. The amount of ingredients listed is for an 8-inch oven-safe skillet. My skillet is also nonstick which is helpful if you have one, but not necessary!

Preheat oven to 400 degrees.

Use a mandolin to slice raw, peeled potatoes into paper thin slices. You can use a knife to slice potatoes but the process will be cumbersome and the potatoes might come out a bit thicker than what is ideal!

Grease an 8-inch oven-safe skillet generously with butter or cooking spray (even if the skillet is nonstick).

Melt butter in a microwave safe bowl, in increments of 30 seconds, until the butter is completely melted. Add garlic into hot butter (optional). Stir.

Using only the best slices of potato (no half slices or tiny slices from the ends of the potatoes), create a layer of potato slices on the bottom of the skillet in a circular motion, slightly overlapping the potatoes. Start each layer from the outside in, adding potatoes in a spiral motion. Use a basting brush or clean paintbrush to generously brush the layer of potatoes with melted garlic butter.

Repeat the process of creating a single layer of potatoes slightly overlapping in a spiral motion, brushing the layer generously with butter. Keep repeating this process until the skillet is almost full, with about a half inch of exposed skillet left.

PRO TIP: if the skillet starts to be “middle-heavy” and the sides look sunken, layer one to two extra layers just around the perimeter of the skillet.

Place skillet in oven for about 55 minutes, checking the potatoes at 45 minutes. At 45 minutes, if the top of the potatoes is dark golden brown, loosely cover skillet with foil for the last 10 minutes. If the top isn’t dark golden brown yet, keep the potatoes uncovered in the oven for the last 10 minutes.

Remove the skillet from the oven, and invert the potatoes onto a cutting board or large plate. Let the potatoes rest for 5 minutes before cutting into slices. Simply AMAZING.

 

 

 

The Steps with Pictures

For this recipe, you need a 400-degree or higher oven-safe skillet. The amount of ingredients listed is for an 8-inch oven-safe skillet. My skillet is also nonstick which is helpful if you have one, but not necessary!

Preheat oven to 400 degrees.

Use a mandolin to slice raw, peeled potatoes into paper thin slices. You can use a knife to slice potatoes but the process will be cumbersome and the potatoes might come out a bit thicker than what is ideal!

Grease an 8-inch oven-safe skillet generously with butter or cooking spray (even if the skillet is nonstick).

Melt butter in a microwave safe bowl, in increments of 30 seconds, until the butter is completely melted. Add garlic into hot butter (optional). Stir.

Using only the best slices of potato (no half slices or tiny slices from the ends of the potatoes), create a layer of potato slices on the bottom of the skillet in a circular motion, slightly overlapping the potatoes. Start each layer from the outside in, adding potatoes in a spiral motion. Use a basting brush or clean paintbrush to generously brush the layer of potatoes with melted garlic butter.

Repeat the process of creating a single layer of potatoes slightly overlapping in a spiral motion, brushing the layer generously with butter. Keep repeating this process until the skillet is almost full, with about a half inch of exposed skillet left.

PRO TIP: if the skillet starts to be “middle-heavy” and the sides look sunken, layer one to two extra layers just around the perimeter of the skillet.

Place skillet in oven for about 55 minutes, checking the potatoes at 45 minutes. At 45 minutes, if the top of the potatoes is dark golden brown, loosely cover skillet with foil for the last 10 minutes. If the top isn’t dark golden brown yet, keep the potatoes uncovered in the oven for the last 10 minutes.

Remove the skillet from the oven, and invert the potatoes onto a cutting board or large plate. Let the potatoes rest for 5 minutes before cutting into slices. Simply AMAZING.